Teatime Choices
#1338
Re: Teatime Choices
A surprisingly good Roast Pork.
This was a pork loin centre cut, bone in, about a 3.5lb lump @ the very low price of $1.99 lb.
They don't normally roast that well but they're okay if you can push pieces of garlic into the meat in several places before cooking. Stick a knife in, lean the blade to the side and push a sliver of garlic into the hole.
I did this one with the garlic and a little Montreal Steak Spice mix, but I did it in the French Dutch Oven in the main oven, uncovered until the last 20 minutes.
I added a little chicken stock to about half an inch in the bottom with an onion cut up. That was the base for a great gravy.
I cut the bone off 20 minutes before cooked - like I do with the rib roasts - and slicing it was easy.
Very tender and tasty. Done this way, worth it in its own right and no longer just a joint to help offset buying more expensive ones.
This was a pork loin centre cut, bone in, about a 3.5lb lump @ the very low price of $1.99 lb.
They don't normally roast that well but they're okay if you can push pieces of garlic into the meat in several places before cooking. Stick a knife in, lean the blade to the side and push a sliver of garlic into the hole.
I did this one with the garlic and a little Montreal Steak Spice mix, but I did it in the French Dutch Oven in the main oven, uncovered until the last 20 minutes.
I added a little chicken stock to about half an inch in the bottom with an onion cut up. That was the base for a great gravy.
I cut the bone off 20 minutes before cooked - like I do with the rib roasts - and slicing it was easy.
Very tender and tasty. Done this way, worth it in its own right and no longer just a joint to help offset buying more expensive ones.
#1340
Re: Teatime Choices
Yesterday I had slices of pork loin marinated in Korean gochujang paste and hoisin sauce in a stir fry with veggies, rice, and some of the fresh kimchi on the side.
Last edited by caretaker; Oct 16th 2017 at 6:32 pm.
#1341
Re: Teatime Choices
Chicken marinated in sumac and balsamic vinegar, in a wrap with salad veg, greek yoghurt & mayo dressing and my own habanero salsa-nice
#1342
Re: Teatime Choices
I normally bake Salmon but tonight we had grilled Salmon fillets.
Beautiful. Baby pots and Broccoli.
Beautiful. Baby pots and Broccoli.
#1343
Re: Teatime Choices
I brought out the cast iron wok tonight. I'm even learning a few Korean words so spicy pork with green onions, mushrooms, chopped Romaine and kimchi fried rice. It hit a few spots and there's a nice bit to take for lunch tomorrow.
Last edited by caretaker; Oct 20th 2017 at 10:45 pm. Reason: still striving for perfection
#1344
Re: Teatime Choices
Is it seasoned or do yo have to do that yourself. I only ask as we didn't do it to our paella pan and it rusted to naff.
#1345
Re: Teatime Choices
I think I did it in the oven once or twice on that when I got it (and other cast utensils) but don't stress over it like some people. Just scour the rust off and use it,she be fine. I have a bunch of nice cast iron stuff, probably have 3 square frying pans!
Last edited by caretaker; Oct 20th 2017 at 11:49 pm. Reason: too wordy
#1346
Re: Teatime Choices
Lord, how I miss proper Korean food... it is so tasty. Every now and again I have a crack at making something and it's nice but never quite right. I'm in the mood for a nice gamjatang right now - spicy pork neck soup. With all the side dishes of course, and lovely kimchi.
#1347
Re: Teatime Choices
Lord, how I miss proper Korean food... it is so tasty. Every now and again I have a crack at making something and it's nice but never quite right. I'm in the mood for a nice gamjatang right now - spicy pork neck soup. With all the side dishes of course, and lovely kimchi.
Last edited by caretaker; Oct 21st 2017 at 3:25 pm.
#1348
Re: Teatime Choices
Gamjatang (Spicy Pork Bone Stew) - Korean Bapsang